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Three components · candy the nuts first
Honey Walnut Shrimp
Honeyed walnuts baked until they shine, a mayo sauce whisked cold, and shrimp fried in a potato-starch batter.
Serves
Units
| Preheat the oven to 350°F and line a baking sheet with parchment | ||||||||||
| 1 cup walnuts — for candying | combinenuts · honey · oil · salt | bake15 min · until shiny | coolset aside | sauce + nutsreturn to the wok | ||||||
| 2 Tbs honey — for the walnuts | ||||||||||
| 1 Tbs coconut oil — for the walnuts | ||||||||||
| salt — a pinch, for the walnuts | ||||||||||
| 1/2 cup mayonnaise | whisk saucesmall bowl · set aside | |||||||||
| 1 Tbs lemon juice | ||||||||||
| 1 Tbs honey — for the sauce | ||||||||||
| 1/4 tsp white pepper | ||||||||||
| salt — a pinch, for the sauce | ||||||||||
| 3 egg whites | whip frothyegg whites | add starch+ salt · make a batter | toss shrimpinto the batter | fry in batcheshot wok · golden brown | drain, wipepaper towels | |||||
| 1/4 cup potato starch | ||||||||||
| 1 tsp salt — for the batter | ||||||||||
| 1 lb raw shrimp — peeled | ||||||||||
| 1/4 cup coconut oil — for the wok | ||||||||||
Notes from the card
Bake the nuts until shiny
That's the card's doneness cue — not a colour and not really a time. About fifteen minutes.
Wipe the wok
The card pours off the frying oil and wipes the wok before the shrimp go back in. The sauce is mayonnaise; it will split in hot oil.
Fry in batches
Crowding the wok drops the oil temperature and the batter goes soft instead of crisp.